Influence of brewing conditions on taste components in Fuding white tea infusions

Journal of the Science of Food and Agriculture

Volumn 97, Issue 9, 2017, Pages 2826-2833

  Zhang, Haihua ^a,b,c   Li, Yulin ^b   Lv, Yangjun ^a,c   Jiang, Yulan ^a,c   Pan, Junxian ^a,c   Duan, Yuwei ^a,c   Zhu, Yuejin ^a,c   Zhang, Shikang ^a,c  

^a Hangzhou Tea Research Institute   (China)

^b HUBEI NORMAL UNIVERSITY   (China)

^c Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources   (China)

Author keywords

brewing; caffeine; catechin; free amino acids; theanine; white tea

Indexed keywords

PLANT EXTRACT;

CAMELLIA SINENSIS; CHEMISTRY; COOKING; DEVICES; EVALUATION STUDY; HEAT; HUMAN; PROCEDURES; TASTE; TEA;

CAMELLIA SINENSIS; COOKING; HOT TEMPERATURE; HUMANS; PLANT EXTRACTS; TASTE; TEA;

EID: 85006275013     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8111     Document Type: Article

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